Lemon Parmesan Spinach Chicken (Printable Version)
Pan-seared chicken with creamy lemon Parmesan spinach sauce, ready in 40 minutes.
# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 3 cups fresh baby spinach
03 - 2 garlic cloves, minced
→ Dairy & Cheese
04 - ½ cup grated Parmesan cheese
05 - ⅓ cup heavy cream
06 - 2 tablespoons unsalted butter
→ Pantry Staples
07 - 1 lemon, zested and juiced
08 - 1 tablespoon olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - ½ teaspoon dried Italian herb blend
# Directions:
01 - Preheat oven to 400°F (200°C). Position rack in the center.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until a golden crust forms. They do not need to be cooked through. Remove and set aside on a plate.
04 - Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add fresh baby spinach to the skillet and sauté, tossing gently, until just wilted, about 2 minutes.
06 - Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and bring briefly to a simmer.
07 - Sprinkle in the grated Parmesan cheese and stir continuously until melted and the sauce thickens slightly.
08 - Nestle the seared chicken breasts back into the spinach cream sauce, spooning some sauce over the top of each piece.
09 - Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
10 - Remove from oven and let rest for 2 minutes. Serve hot, garnished with additional lemon zest or shaved Parmesan if desired.
# Top Tips:
01 -
- The creamy lemon Parmesan sauce comes together in the same pan so every bit of flavor stays right where it belongs.
- It feels like something you would order at a cozy Italian trattoria but it comes together with everyday ingredients on a weeknight timeline.
02 -
- Do not skip drying the chicken because any surface moisture will steam the meat instead of giving you that gorgeous golden sear.
- The sauce will look slightly thin when it goes into the oven but it concentrates and thickens beautifully as the chicken finishes cooking.
03 -
- Use a cast iron skillet if you have one because it holds heat beautifully and goes straight from stovetop to oven without a second thought.
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute and every bite stays tender.